Grilled Lamb Shoulder Chops with Pimentón Rub

Coat lamb all over with oil. In a small bowl, combine oregano, salt, garlic powder, and paprika. Evenly sprinkle all over lamb, pressing it into place.

Chill chops on a rack set on a tray, uncovered, 2 to 8 hours. Bring to room temperature during the last hour.

Heat grill to high (450° to 550°). Grill chops, covered, turning once, about 8 minutes total for medium-rare. Serve with lemon wedges.

Note: Nutritional analysis is per serving.